Banana Cream Pie With Hazelnut Crust

Banana Cream Pie With Hazelnut Crust

Everyone loves banana cream pie!

This pie reminds me of when I was first married.

In those days of the early 70’s it was expected that every bride had recipes to make, but none that would turn out and not be burned.

And this pie was on my to do list as a sure fire way to disprove that notion.

That is. Until it didn’t.

But what really sets it apart is the hazelnut crust. And the crust is simple to make: add chopped hazelnuts to a just-add-water crust mix. Just one more taste sensation to add to your holiday menu!

Making the filling from scratch wasn’t too hard. I was used to making baked goods with my grandma.

But crusts were NOT my thing. It didn’t matter what the crust. I couldn’t pull it off. And I still rely on my daughter-in-law to come to the rescue.

Needless to say I can’t even do a store bought crust if I need to bake it.

I have since learned how to make an awesome No Bake Oreo Cookie Crust or a nice basic Graham Cracker Crust.

This one though was the worst of my life. It was dry. Didn’t fit the pan. Thin, and charred. And that was probably the nicest things I can say about it.

After my so wonderful husband spooned the filling out and finished his slice he smiled. He just explained that he had eaten a late lunch and is stomach had no more room.

Yes. No room for that crust!! LOL.

And these are the INGREDIENTS you will need:

Crust:

• 2/3 cup hazelnuts Finely chopped
• 3 tablespoons sugar
• 1 1/4 cup just-add-water pie crust mix
• 1 teaspoon butter rum
• 3-4 Tablespoons cold water

For the filling:

• 2/3 cup sugar
• 1/4 cup flour
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoons salt
• 2 cups milk
• 4 Large egg yolks
• 1 teaspoon vanilla
• 2 tablespoon butter
• 3-4 bananas Ripe

These are the INSTRUCTIONS For preparation:

Crust:

• Mix the chopped hazelnuts and sugar with the pie crust mix. Add the water to the flavor and then stir both in. Stir with a fork to form a dough ball.
• Roll out the dough and form the crust in a standard nine-inch pie pan. Form a decorated edge that also acts as a dam to reduce spills. (See picture for a recommended edge.)
• Preheat the oven to 375 degrees. Line the pie shell with parchment paper and lay pie weights over the lining. Bake for twelve minutes. Remove the paper and weights and bake for another ten minutes or until it just starts to brown. Remove the pie crust and let it cool.

Filling:

• Place the dry ingredients in a saucepan.
• Wisk the egg yolks with the milk. Add the egg mixture to the dry ingredients in the saucepan, stirring after each addition.
• Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble.
• Add the butter and vanilla and stir.
• Let the mixture cool for fifteen minutes. While it is cooling, line the baked pie shell with sliced bananas. Spread the filling over the bananas. Chill for several hours. Top each slice with whipped cream to serve. Option: add a bit of cinnamon or coconut to the top.

Nowadays I have perfected my Banana Cream Pie. The fresh bananas and other ingredients make for a light and creamy filling.

And the hazelnut crust is still made by my daughter-in-law.

Not only my husband loves this pie but so does my extended family.

Like almost of my desserts, this pie travels well.

I have taken it to a church auction and it sold for $50.00!

It wasn’t the highest price given though. My daughter-in-laws pie went for $75.00.

Do you think it was the crust?

Banana Cream Pie With Hazelnut Crust

Everyone loves banana cream pie. But what really sets it apart is the hazelnut crust. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: banana, hazelnut

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Adjust Servings: 8

Calories: 280kcal

Author: Marilyn

Ingredients

Crust:

• 2/3 cup hazelnuts Finely chopped
• 3 tablespoons sugar
• 1 1/4 cup just-add-water pie crust mix
• 1 teaspoon butter rum
• 3-4 Tablespoons cold water

For the filling:

• 2/3 cup sugar
• 1/4 cup flour
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoons salt
• 2 cups milk
• 4 Large egg yolks
• 1 teaspoon vanilla
• 2 tablespoon butter
• 3-4 bananas Ripe

Instructions

Crust:

• Mix the chopped hazelnuts and sugar with the pie crust mix. Add the water to the flavor and then stir both in. Stir with a fork to form a dough ball.
• Roll out the dough and form the crust in a standard nine-inch pie pan. Form a decorated edge that also acts as a dam to reduce spills. (See picture for a recommended edge.)
• Preheat the oven to 375 degrees. Line the pie shell with parchment paper and lay pie weights over the lining. Bake for twelve minutes. Remove the paper and weights and bake for another ten minutes or until it just starts to brown. Remove the pie crust and let it cool.

Filling:

• Place the dry ingredients in a saucepan.
• Wisk the egg yolks with the milk. Add the egg mixture to the dry ingredients in the saucepan, stirring after each addition.
• Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble.
• Add the butter and vanilla and stir.
• Let the mixture cool for fifteen minutes. While it is cooling, line the baked pie shell with sliced bananas. Spread the filling over the bananas. Chill for several hours. Top each slice with whipped cream to serve. Option: add a bit of cinnamon or coconut to the top.

Notes

© MARILYN’S TREATS. All images are copyright protected

Nutrition

Serving: 1g | Calories: 280kcal (14%) | Carbohydrates: 40g (13%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 260mg (11%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 28g (31%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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